In the house where I grew up, my dad took charge of weekend breakfasts. Every Saturday, he made challah French toast, with rich, eggy bread left over from Friday night dinner. The surprises came on Sundays, from a repertoire that included "spit in the ocean", fried eggs and salami, and eggs scrambled with cheese or, if we were very lucky, leftover spaghetti and meatballs. I still eat eggs for breakfast on most mornings, and I like something sturdy to hold them up. When Cousin Martin visited a few weeks ago, we made these savory Southwest cornmeal waffles with red cornmeal from Rhode Island's iconic Kenyon's Grist Mill. I much prefer heat to sweet for breakfast, so we topped our slightly crunchy waffles with fried eggs and some spicy habañero salsa. You could go the maple syrup route, too.
Savory Southwest cornmeal waffles
Slightly adapted from this recipe for crunchy cornmeal waffles from King Arthur Flour. Makes 10 waffles.
1-3/4 cups buttermilk (powdered, mixed with water according to package directions, or fresh)
2 large eggs
1/3 cup vegetable or rice bran oil
1-1/2 cups all-purpose unbleached flour
1 cup red cornmeal (or use yellow or blue cornmeal)
2 Tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
2-3 tsp ground cumin
1 tsp ground chipotle pepper powder, or 1/4 tsp hot sauce
2 Tbsp minced fresh chives
In a medium size bowl, whisk together the buttermilk, eggs and oil.
In a separate bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, salt, cumin and chipotle powder, then gently mix the wet ingredients into the dry. Fold in the fresh chives, and stir everything together with a rubber spatula.
Let the batter sit for 10 minutes at room temperature, and preheat your waffle maker to 400°F.
When the waffle maker is hot, pour 1 cup of batter into the center and spread. Cook for 3 minutes, until lightly browned on both sides. Repeat until all batter is cooked.
Serve topped with a fried egg and your favorite salsa.
More not-plain-old waffle recipes:
Pumpkin banana waffles, from The Perfect Pantry
Zucchini waffles, from The Perfect Pantry
Gluten-free buttermilk waffles, from Urban Baker
Crispy buttermilk-Cheddar waffles with kielbasa maple syrup, from Vanilla Sugar Blog
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